Rand's Curry
-time in the kitchen


The curries are excellent when eaten right out of the fridge, but you'll probably want to warm them up and make a pot of rice. Here are my thoughts on cooking rice...

Pressure Cooker

I prefer using a Presto 4-Quart Stainless Steel Presure Cooker.

To make a pot of white rice in it, put in one cup of white rice, 1.5 cups of water and 1/2 teaspoon salt (I use 1/4 teaspoon). Swish it around to distribute the salt, lock down the lid and put the rocker on it. I also make sure the rubber safety valve moves before I lock it down. Then turn the heat on to high and wait for the rocker to start rocking. Then turn the heat down to medium-low and let it rock for 3 minutes. Then turn the heat off and wait for 10 minutes before releasing the pressure. Sometimes the pressure will already be released by then. That's it!

I also like using the pressure cooker to make short grain brown rice. Make it the same way, but add just a little more water (about 1/4 cup) and leave it rocking for 20 minutes instead of 3 minutes. This short grain rice comes out really nutty tasting and I love putting some of it in with my oatmeal in the morning (see the diet page for the recipe). I usually make a larger batch of this by using 1.5 cups of short grain brown rice and 2.5 cups of water. Same cooking time.

Rice Cooker or Instant Pot

Of course the downside to the pressure cooker is that you have to watch it. With a rice cooker you can just dump the ingredients in and turn it on. Instant pots are popular these days too. It's kind of a combination of the rice cooker and the pressure cooker; a pressure cooker that you don't have to watch. I personally don't have experience with either of these two devices as I've been using my pressure cooker for 25 years.

Pot with a Lid

Again, I've only been using my pressure cooker for rice, but it makes sense that you could just use a medium sized pot with a lid. I see this recipe online that says to put 1 cup white rice with 1.25 cups water and 1/2 teaspoon salt (I use 1/4 teaspoon these days). Bring it to a boil, cover it with the lid and reduce the heat to low. Cook for 18 minutes. Remove from the heat and let stand for 15 minutes. This recipe does take a lot longer than the pressure cooker, especially if you wait the full 15 minutes for it to cool.